Black Bean Boo-dle Soup

Ingredients

Servings

4 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

425 g

Canned Black Beans

960 mL

Vegetable Broth

2

Carrots

30 mL

Olive Oil

4 cloves

Garlic

1

White Onion

4 stalks

Celery

3 g

Salt

1 g

Freshly Ground Black Pepper

60 mL

Apple Cider Vinegar

85 g

Udon Noodles

to taste

Avocados

to taste

Greek Yogurt

Cooking Instructions

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Step 1

In a blender, blitz to combine half of the Canned Black Beans (215 g) and half of the Vegetable Broth (480 mL) . Set aside.

Step 2

Make easy carrot “pumpkins” by peeling your Carrots (2) then making two shallow slits down the length of your carrot. The depth of these slits will make the height of your stem, and the distance between them will make the width of it. Then make two more cuts, starting from the opposite edges of the carrot, perpendicular into the cuts you just made. You’ll remove a long, pie-looking slice and will be left with a long pumpkin. Cut into slices to form pumpkin slices.

Step 3

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